Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
A method to produce flavor enhancer comprises the steps of hyrolyzing protein source in presence of catalysts at an operating temperature of 25 ⁰C; maintaining the pH of hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbon...
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| Main Author: | |
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| Format: | Patent |
| Published: |
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/21149/ |
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| Institution: | Universiti Putra Malaysia |
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